Appeal No. 2006-2809 Page 3
Application No. 10/867,713
1. A powdered mousse mix comprising a source of carbohydrate, a
source of protein, a source of fat and particles of a gas-generating
ingredient comprising a carbohydrate and protein matrix that contains
entrapped gas in an amount that can release at least 1 ml of gas per gram
of gas-generating ingredient at ambient conditions upon contacting with a
liquid.
24. A method of making a mousse without excessive or extensive
stirring, which comprises adding a gas-generating ingredient in a
powdered food mix containing a source of proteins, a source of
carbohydrates and a source of fat, with the gas-generating ingredient
comprising a carbohydrate and protein matrix that contains entrapped gas
in an amount that can release at least 1 ml of gas per gram of gas-
generating ingredient at ambient conditions upon contacting with a liquid,
and then reconstituting the mousse by adding the resulting powdered food
mix to a liquid with gentle stirring.
Thus, claim 1 is directed to a powder comprising carbohydrate, protein, fat, and a
gas-generating ingredient. The gas-generating ingredient comprises a carbohydrate
and protein matrix that contains entrapped gas in an amount that can release at least
1 ml of gas per gram of gas-generating ingredient. The powder is capable of forming a
mousse by being contacted with a liquid and gently stirred. Specification, page 3.
Claim 24 is directed to a method of making a mousse comprising adding a
powder like that defined in claim 1 to a liquid and gently stirring. Gentle stirring refers to
“stirr[ing] and intimately mix[ing] thanks to a soft, slow, continuous and uniform
movement.” Specification, page 3.
We understand that those skilled in the art interpret a “mousse” to mean a
relatively light food product having a spongy or foam structure containing air bubbles.
See Menzi, col. 1, lines 9-15. The mousse may have a viscosity ranging “from a firm
mousse to a foamy slurry.” Specification, pages 3-4.
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Last modified: November 3, 2007